If you’re craving a brunch dish that brings all the classic flavors of Eggs Benedict to the table but with an easy, make-ahead twist, this Eggs Benedict Casserole with Hollandaise Sauce Recipe is your new best friend. Imagine layers of toasted English muffins, savory chicken ham, and a rich, custardy egg mixture baked to perfection, then crowned with a luxurious, homemade hollandaise sauce that ties everything together. It’s comfort food elevated, perfect for lazy weekends or feeding a hungry crowd without the fuss of poaching eggs individually.
Ingredients You’ll Need
The magic of this recipe lies in its simple, accessible ingredients. Each one plays a crucial role in creating the perfect balance of texture, flavor, and creaminess that defines this dish.
- English muffins: Toasted and chopped, these provide a hearty base with a lovely chewy texture.
- Chicken ham: Adds a smoky, savory layer that complements the eggs beautifully.
- Eggs: The backbone of the casserole, creating that rich, custard-like filling.
- Cream and whole milk: Bring creaminess and help set the custard’s velvety texture.
- Kosher salt, seasoned salt, and spices: Enhance and deepen the flavor complexity.
- Monterey Jack cheese (optional): Adds a mild, melty cheese layer that takes the casserole to another level.
- Egg yolks, butter, lemon juice, and Dijon mustard (for hollandaise): Essential ingredients for that classic, rich hollandaise sauce.
How to Make Eggs Benedict Casserole with Hollandaise Sauce Recipe
Step 1: Prepare the Casserole Dish
Start by greasing a 9×13 inch casserole dish thoroughly with butter or a non-stick spray. This simple step ensures your casserole will slide right out after baking without a fuss, keeping the edges perfectly crispy.
Step 2: Layer the Chicken Ham and English Muffins
Spread half of the chopped chicken ham evenly across the bottom of the casserole dish. Next, toast your English muffins until golden and chop them into bite-sized pieces. Layer half of these toasted muffins over the ham, then repeat the process with the remaining ham and muffins. This layering creates those satisfying pockets of flavor you’ll adore.
Step 3: Make the Egg Mixture
In a large bowl, whisk together the eggs, cream, whole milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder until smooth and evenly combined. This mixture is the creamy custard that will soak into your muffins and ham, transforming them as they bake.
Step 4: Assemble the Casserole
Sprinkle the shredded Monterey Jack cheese over the layers for an optional cheesy boost, then pour the egg mixture evenly over the entire casserole. The liquid should meld the layers into one beautifully cohesive dish.
Step 5: Refrigerate
Cover the dish and let it chill in the refrigerator for at least 4 hours, or ideally overnight. This downtime lets all the flavors marry and allows the egg mixture to soak into the muffins fully, which makes for an incredibly tender texture when baked.
Step 6: Bake
When ready, preheat your oven to 375°F (190°C). Bake the covered casserole for 35 minutes, then remove the cover and bake an additional 10 to 15 minutes until the custard is set and the top is lightly golden. The smell while baking? Absolutely irresistible.
Step 7: Make the Hollandaise Sauce
While the casserole is baking or just before serving, blend the egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of kosher salt until smooth. Slowly drizzle in the melted butter while blending to create a luscious, creamy hollandaise sauce, classic and velvety—a perfect finishing touch.
Step 8: Serve
Drizzle the warm hollandaise sauce generously over the casserole before serving. This final touch adds that signature silky richness that makes this Eggs Benedict Casserole with Hollandaise Sauce Recipe truly feel like luxe comfort food.
Step 9: Store Leftovers
Any leftover casserole should be stored in an airtight container in the refrigerator and enjoyed within 4 to 5 days. When reheating, warm the casserole gently and add the hollandaise sauce fresh or reheat it carefully to maintain its smooth texture.
How to Serve Eggs Benedict Casserole with Hollandaise Sauce Recipe
Garnishes
Brighten up your serving plate by garnishing with fresh chopped chives or parsley. A few thinly sliced radishes or a sprinkle of smoked paprika on top of the hollandaise add lovely color and a burst of flavor that complements the rich casserole wonderfully.
Side Dishes
Because this casserole is so richly satisfying, light sides like a crisp arugula salad with lemon vinaigrette or fresh fruit salad offer refreshing contrasts without overpowering the main dish. Roasted asparagus or grilled tomatoes also make fantastic companions.
Creative Ways to Present
Take this brunch staple to the next level by serving individual portions in ramekins or mini cast iron skillets for a cozy, personalized touch. You can also layer the ingredients in a clear glass baking dish to show off the beautiful strata of muffins, ham, and eggs for a stunning table centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Eggs Benedict Casserole with Hollandaise Sauce Recipe is a blessing for quick breakfasts or lunches. Store it in airtight containers and keep refrigerated for up to five days. Be sure to keep the hollandaise sauce separate if possible, as it reheats best fresh.
Freezing
This casserole freezes well before baking. Assemble it in a freezer-safe dish, then wrap tightly with plastic wrap and foil. It can be frozen for up to two months. To enjoy, thaw overnight in the refrigerator and bake according to the recipe instructions, adding extra time if still slightly frozen.
Reheating
Gently reheat in a low oven (around 325°F) to prevent drying out. If your hollandaise sauce was refrigerated separately, warm it over low heat or in a double boiler, whisking constantly until silky again. Avoid microwave reheating the sauce, which can cause it to break.
FAQs
Can I use Canadian bacon instead of chicken ham?
Absolutely! Canadian bacon is actually a classic choice for Eggs Benedict, and it works beautifully in this casserole, giving the dish that familiar smoky flavor. Just chop it into bite-sized pieces like the recipe suggests.
Is it necessary to let the casserole refrigerate overnight?
Refrigerating overnight or for at least 4 hours is highly recommended as it allows the custard mixture to fully permeate the bread and ham. This makes the casserole more cohesive and improves its texture and flavor.
Can I make the hollandaise sauce ahead of time?
You can make the hollandaise sauce a few hours ahead but keep it warm by placing the bowl over a pot of warm water. If it cools down, gently reheat it while whisking to prevent separation. For best results, prepare it fresh just before serving.
What can I substitute for Monterey Jack cheese?
If you don’t have Monterey Jack on hand or prefer a different cheese, mild cheddar, Gruyère, or even a creamy mozzarella are excellent alternatives that melt well and complement the flavors.
Is this casserole suitable for a large crowd?
Yes! This recipe yields about 8 to 8 servings, making it perfect for family gatherings or brunch parties. You can easily double the ingredients for even bigger groups and prepare it in two casserole dishes.
Final Thoughts
This Eggs Benedict Casserole with Hollandaise Sauce Recipe is truly a game changer for brunch lovers who want that iconic flavor without the hassle. It’s comforting, decadent, and surprisingly simple to pull together ahead of time. I can’t wait for you to try it and have your own favorite crowd-pleaser on hand for any special occasion or cozy weekend morning.
Print
Eggs Benedict Casserole with Hollandaise Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 7 hours 10 minutes (including refrigeration time)
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
This Eggs Benedict Casserole with Hollandaise Sauce is a delightful twist on the classic brunch dish, combining layers of toasted English muffins, savory chicken ham, a rich egg mixture, and melted Monterey Jack cheese, all baked to perfection and topped with a creamy homemade hollandaise sauce. Perfect for feeding a crowd or meal prepping for the week, this casserole offers the indulgent flavors of Eggs Benedict in an easy-to-make, oven-baked format.
Ingredients
Casserole
- 6 English muffins, toasted and chopped
- 12 ounces chicken ham, chopped
- 8 large eggs
- 1 1/3 cups cream
- 2/3 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried mustard powder
- 1 cup Monterey Jack cheese, shredded (optional)
Hollandaise Sauce
- 4 egg yolks
- 1/2 cup cream
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Dash of kosher salt
- 1/2 cup butter, melted
Instructions
- Prepare the Casserole Dish: Grease a 9×13 inch casserole dish with butter or spray with non-stick spray to ensure the casserole does not stick during baking.
- Layer the Chicken Ham and English Muffins: Spread half of the chopped chicken ham evenly in the bottom of the casserole dish. Toast and chop the English muffin halves, then layer half over the chicken ham. Repeat layering with the remaining chicken ham and toasted English muffins for full coverage.
- Make the Egg Mixture: In a large bowl, whisk together the eggs, cream, whole milk, kosher salt, seasoned salt, black pepper, onion powder, paprika, and dried mustard powder until thoroughly combined and smooth.
- Assemble the Casserole: Sprinkle shredded Monterey Jack cheese evenly over the layered mixture in the casserole dish. Pour the prepared egg mixture evenly over the top to soak through all the layers.
- Refrigerate: Cover the casserole dish with plastic wrap or foil and refrigerate overnight or for a minimum of 4 hours to allow the flavors to meld and the bread to absorb the egg mixture.
- Bake: Preheat the oven to 375°F (190°C). Bake the casserole covered for 35 minutes to set. Then uncover and bake for an additional 10-15 minutes until the casserole is fully set and lightly golden on top.
- Make the Hollandaise Sauce: In a blender, combine the egg yolks, cream, lemon juice, Dijon mustard, cayenne pepper, and a dash of kosher salt. Blend until smooth, then gradually drizzle in the melted butter while blending to create a rich, smooth hollandaise sauce.
- Serve: Drizzle the freshly made hollandaise sauce generously over the baked casserole just before serving for a luscious finish.
- Store Leftovers: Store any leftover casserole in an airtight container in the refrigerator for 4-5 days. Reheat the casserole thoroughly and warm the hollandaise sauce gently before serving again to maintain its creamy texture.
Notes
- For extra flavor, consider adding fresh herbs like chives or parsley on top before serving.
- The Monterey Jack cheese is optional but adds a creamy, mild flavor if desired.
- Make sure to toast the English muffins well so they absorb the egg mixture without becoming too soggy.
- When reheating hollandaise sauce, do so gently over low heat or a warm water bath to prevent curdling.
- You can substitute chicken ham with Canadian bacon or regular ham if preferred.
